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Summer, refusing to give way to fall calls for a nostalgic dessert that takes us back to a simpler time. Never lose your childish enthusiasm for life or for ice cream.

(GF)Toasted Oat & Peanut Butter Cookie | Ice Cream Sandwich’s | with Ganache

makes 8-Ice Cream sandwiches (18 cookies)

• 3/4 cup butter, softened (divided)

• 1 cup of old fashion oats

• 1 cup of Gluten Free Flour (I use Ancient Grains or Bob Red Mill)

• 2 Tbsp. Sweet Sorghum Flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. Maldon sea salt (+ 1/4 tsp. for sprinkling)

• 1/2 cup creamy peanut butter, left in a warm sunny spot to soften (I try to stick with natural organic peanut butter)

• 1 large egg

• 1/2 cup organic brown sugar

• 1/3 cup Turbinado sugar (+ 1/ 1/2 Tbsp. for sprinkling)

• 1 tsp. vanilla

• 1 pint of vanilla ice cream (homemade or store bought)

• 1/2 cup heavy cream

• 12 oz. semi-sweet chocolate (I use Bakers)

• 1 Tbsp. coconut oil

1.) Brown 1/4 cup of the butter in a large saute pan (the butter will foam up, turn a golden color & begin to smell nutty). Add oats & toast over medium heat until just golden on edges of oats. Remove from heat & set aside to cool. In a medium bowl, whisk together flours, baking powder, soda & salt. Add oats to this mixture when cooled.

2.) In a large bowl cream together remaining 1/2 cup of butter, peanut butter, egg, sugars & vanilla until creamy & light (I simply used a whisk, whipping vigorously but you may use a hand mixer if desired). Add flour & oat mixture, stir with a wooden spoon until well combined. Form into a ball & flatten in between two pieces of parchment to 1/2” thickness (use your hands or a rolling pin) sprinkle with 1 1/2 Tbsp. Turbinado sugar mixed with 1/4 tsp. salt. Refrigerate for 20 minutes. Using a 2” round cookie cutter (or biscuit cutter) make as many rounds as you can (about 18) reroll end pieces. Place the rounds back in the refrigerator while you preheat the oven to 350f.

3.) Bake on a parchment lined sheet pan for 10-15 minutes until bottom are golden. These cookies hold their shape very well, do not expect them to spread very much during baking. Cool completely. Meanwhile remove vanilla ice cream from freezer allowing it to soften, about 20 minutes. Flip over half the cookies so they are flat side up, spoon about 1/4 cup ice cream onto each then cover with another cookie, sugared side up creating a sandwich. Freeze until firm (20 minutes or so).

4.) In a 2 cup pyrex measuring glass, place cream, chocolate & coconut oil. Microwave for 30 seconds, let mixture stand for a minute or two then stir until all of the chocolate is melted & the mixture is completely combined. If the chocolate does not fully melt, you can give it another 10-15 seconds in the microwave, then give it another stir. Set aside to cool slightly, you want your chocolate to be warm enough to be fluid but not hot so as to melt your ice cream.

5.) Remove sandwiches from the freezer & dip each into the chocolate, or you can dip just half the sandwich if desired, showcasing some of the cookie. Freeze until chocolate is set or until ready to serve.

Images above. . Gramma Ann. Holly Hocks in the sun. Old fashion Ice Cream Sandwiches.